Saturday, March 12, 2011

My plan had been to start this post with an explanation of its silly title, inspired by the Justin Bieber song "Baby" that inexplicably got stuck in my head this week. But in light of the devastating natural disasters that have struck and continue to threaten those in Japan, I think it's more appropriate to instead take a minute of silence and also entreat you to help those affected in any way you can, small or large.

I don't know many people personally in Japan, but I immediately thought of my blogger friend E and casual college buddies J and H. Fortunately, they all communicated they were safe via email or Facebook. Isn't technology wonderful at times like these? My boyfriend P had taught English in Japan for a year and also had friends/students he was concerned about but who all turned out to be okay, thankfully.

To be honest, with all the natural disasters that have been in the news in recent years, the impact of this one didn't hit me for at least a few hours. It wasn't until I saw footage of the rising water swallowing up whole towns, cars and people being swept away like little toys, and other people trapped on rooftops, that the reality of it all flooded in. I honestly have no idea and can't even imagine what it's like to be in Japan right now. But I'll definitely be keeping all of those affected by this disaster close in my thoughts and in my heart.

On a lighter note, I do still want to share my latest Irish-themed treat just in time for St. Patrick's Day (March 17) festivities. Now I'm not a big alcohol drinker (not even beer) but man do I love Baileys Irish Cream. Let's keep this just between you and me ;p but my dad actually let me try it in my early teens. Immediately I was mesmerized by its smooth creamy texture, well-balanced coffee and chocolate flavors, and gentle whiskey kick.

What I haven't loved as much is the hefty price tag on the store-bought version. Until recently, this factor alone limited my enjoyment of Irish cream to maybe twice a year only. Well those days are at an end, my friends. Would you believe you can make a delicious and less expensive homemade version in 5 minutes? Not only can I enjoy sipping on Irish cream on the rocks more often, this discovery is also inspiring all sorts of Irish cream-based recipes from cupcakes to cheesecakes and beyond. And homemade liqueur is even great to give as gifts. If you or your friends are Baileys-lovers like me, you simply must try this recipe =D.

XIAOLU'S NOTES: I decreased the amount of whiskey from the original recipe because I made it and the alcoholic burn was a bit much for me (though still tasty). Feel free to reduce it even more, or increase it as high as 1 2/3 cups depending on your taste preference. I also substituted half the cream with milk with no ill effect on taste. For a super rich version, use all cream. Some recipes I've come across use up to 4 raw eggs per quart of cream liqueur. I've left that out, but feel free to experiment and tell me how it turns out!

In a small bowl or cup, mix together instant coffee, cocoa powder, and 2 tablespoons of heavy cream until smooth. Using a conventional or hand-held immersion blender, combine the coffee cocoa mixture, remaining heavy cream, milk, sweetened condensed milk, honey, Irish whiskey, vanilla extract, and almond extract and blend on high for 20 to 30 seconds. Transfer to a container, seal tightly, and store in the refrigerator. For the best flavor, let chill at least overnight to allow the flavors to meld together. Shake well before using. This should keep for up to 2 months.

This is so cool! Though I am surprised when you mentioned that the Irish cream liqueur is so expensive. In Singapore, it is definitely one of the cheaper liqueur available. Cheaper than whisky... But I agree that this recipe will allow you to flavor it differently.

Shirley - The per volume cost of Baileys and Irish whiskey is about the same here, but since the recipe calls for only a cup of whiskey, you can make 3 quarts of Irish cream out of 750 mL of whiskey. Including the other ingredients, I'd estimate the cost of the homemade Irish cream to be about half that of the storebought Baileys.

I have a very similar recipe - actually, a few - as I have a Thermomix and it is perfect for making these rich sweet - and usually eggy liquerus that are usually cooked for a period of time. I see this one isn't. It does look specatular and I love this kind of treat for gift giving! Is one cup of whisky enough? ;)Valerie

A Canadian Foodie - I commented in my notes about noticing some recipes having egg. I'd love to hear if that version tastes very similar to store-bought? Also, I mention above that the original recipe calls for 1 2/3 cups of whiskey which was too strong for me. I lowered it to 1 cup but people with stronger likings to alcohol are welcome to replace some of the milk with more whiskey instead.

I'm glad we have that in common, Janine! Per volume, whiskey and Baileys are similarly priced, but since this recipe makes 4 cups of Irish cream from 1 cup of whiskey, it's at least 1/2 the price of buying prepared Irish cream.

I would never ever think of making alcohol at home but this looks so easy and cost effective I can't pass it up! Bailey's was a treat my friends and I only discovered once we were old enough to shop at the liquor stores ourselves. Love it!

Sorry I missed this for so long. It's true the whisky freezes at a lower temperature, but I believe that actually makes the ice cream smoother. Here is a recipe and you can find other variations online as well: http://www.nigella.com/recipes/view/baileys-ice-cream-1845

It's been forever since I've had baileys.... the taste and smell is coming right back to me... I wanted to thank you again for your message, and your sincerity and compassion. Our family is safe, and found, but there are so many more North who are struggling.

Elle - I'm glad your family is ok. Yes I've been following developments on the news, the toll just keeps rising and the nuclear plant situation has me quite on edge. I can only imagine how it is over there.

Xiaolu I have to admit, I've been feeling guilty having a good time when Japan is going through so much. I know it's silly, but I can't help myself.

I didn't realize Irish Cream was so simple to make at home. This has to be way better than the store version! When I get home, I'm going to make a batch from my brother's Birthday. What a nice present idea.

I do feel for the people of Japan. At the same time, I do hope that the stimulus money that they are putting into their economy will help them overcome their long-term financial troubles. Something good out of something negative, I hope...I didn't even think of Irish cream liqueur as something that could be made at home. What a great idea for St. Patrick's!

Love this recipe -- I had no idea how easy it was to make your own baileys. I use to pour it over vanilla ice cream! Thanks to you I can now have it whenever I please, I knew there was a reason why I adored you so much :)

I am a terrible drinker. I have the dreaded Asian gene where I go absolutely red when a drop of alcohol touches my tongue. When I do drink a bit, I always love a small sip of Bailies. Thank you for this lovely recipe.

Tinytearoom - I have that Asian gene somewhat as well though I can build up a tolerance if I drink more over time. But honestly it's more cost-efficient to keep that low tolerance =p. I do hope you entry this homemade Baileys, even if it's a small sip at a time 8D.

I have to pass over this recipe to the hubby :-) he is passionate about mixing things and I am about tasting them, the Irish cream being one of my fave dessert drink.

The video of the waves going over everything is something I cannot get out of my mind... it looked so unreal, like a movie and so horrific to think that there were real people out there, getting swept away in seconds - so helpless. Still having goosebumps thinking about it. Heartbreaking.

i just remembered I added amaretto because I didnt have almond extract,ahh could that of been why it curdled. I used whipping cream thats what we have in canada and 2% milk. I have stained it that has helped a bit, and it tastes good just keeps curdling,lol..

Hi there! I'm so sorry to hear that it curdled. Did you try to contact me before about this problem? Because I don't recall seeing a message. Either way, I wouldn't expect Amaretto to curdle the cream either unless it has some sort of acid. Maybe there was some residual acid on your mixing bowl, utensil, or container? I would check that first. Glad it still tastes good though!

I've been making this Bailey's recipe for years, mine is a bit diferent, but sooooo delicious. During Christmas time I fill decorative bottles, add an ornament and some ribbon and give as gifts! My friends keep asking for more every year! It does keep for two or more months in the frig, the alcohol keeps the dairy products preserved. Enjoy!!

This is fantastic! I used Agave Nectar instead of the honey and Almond Milk instead of the white milk and almond extract, just because that was what I had in the house. It was sogood I ran a cup right down the street to my sister who had brought me some homemade kaluha the night before. I was soooo glad to find a recipe without raw eggs!!! Thank you for sharing!